噬菌体防治食品中食源性致病菌的研究进展  

Research Progress on the Use of Bacteriophages in Controlling Foodborne Pathogens in Foods

作　　者：王冰 李阳[1] 黄安琪 刘莉 李玉保[1] 王雷[1] WANG Bing;LI Yang;HUANG Anqi;LIU Li;LI Yubao;WANG Lei(Agricultural Science and Engineering School,Liaocheng University,Liaocheng 252000,Shandong,China)

机构地区：[1]聊城大学农学与农业工程学院,山东聊城252000

出　　处：《食品研究与开发》2024年第15期204-209,共6页Food Research and Development

基　　金：国家自然科学基金资助项目(31601521);山东省自然科学基金面上项目(ZR2021MC185);聊城大学大学生创新创业训练项目(CXCY2023306)。

摘　　要：食源性致病菌是导致食品安全问题的重要来源,严重威胁人类身体健康与生命安全,随着全球范围内耐药性菌的出现,迫切需要新型的防治策略。噬菌体因其高效特异识别并裂解宿主菌的特性,成为可替代传统抑菌剂和抗生素的代替品之一。因此,该文概述噬菌体防治食源性细菌的优势,详细总结噬菌体在防控各类食品中大肠杆菌、沙门氏菌、单核增生李斯特菌等食源性致病菌的研究现状,并且对噬菌体在食品领域中的发展方向做出展望,为噬菌体在食品安全领域应用前景提供参考。Foodborne pathogens are an important source of food safety problems,which pose a serious threat to human health and life safety,there is an urgent need for new prevention and control strategies in light of the emergence of drug-resistant bacteria globally.Due to their efficient and specific ability to recognize and lyse host bacteria,bacteriophages have become one of the alternatives to traditional antimicrobial agents and antibiotics.Therefore,the present paper outlines the advantages of using bacteriophages for the prevention and control of foodborne bacteria and provides a detailed summary of the current research status of using bacteriophages to control various types of foodborne pathogens,such as E.coli,Salmonella,and Listeria monocytogenes,in different food products.Moreover,this article presents a perspective on the development direction of bacteriophages in the food industry,providing reference for the potential applications of bacteriophages in the field of food safety.

关 键 词：噬菌体 食源性细菌 食品安全 生物防治 防治策略 

分 类 号：TS201.3[轻工技术与工程—食品科学]